Pumpkin Pie

Pumpkin Pie

Serves 8

Ingredients: 

Pie Crust:
1 cup quick cooking oats
1/4 cup whole wheat flour
1/4 cup almonds, ground
2 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon water

Pie Filling:
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup egg substitute
4 teaspoons vanilla extract
1 cup pumpkin, canned
2/3 cup nonfat plain soymilk

Instructions: 

1. Preheat oven to 425° F.
2. Mix oats, flour, almonds, sugar and salt in a small mixing bowl.
3. Blend oil and water together in a measuring cup until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add an additional small amount of water to hold mixture together. Press into a 9-inch pie pan and bake for 10 minutes until light brown.
4. In a medium mixing bowl, combine sugar, cinnamon, nutmeg, and salt. Add egg substitute and vanilla extract and mix to blend ingredients.
5. Add pumpkin and soymilk and stir to combine. Pour mixture into pie crust.
6. Reduce heat to 350° F and bake for 45 minutes or until knife inserted into center comes out clean.

Serving Size: 1 slice

Nutrition Facts: 
Calories: 170
Total Fat: 8 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 4.5 gm
Polyunsaturated Fat: 2.0 gm
Cholesterol: 0 mg
Protein: 4 gm
Carbohydrate: 21 gm
Dietary Fiber : 3 gm
Sodium: 170 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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